Mint Jelly | Recipe

I LOVE preserving things in as many different ways as possible as you may have gathered. From drying herbs to making chutneys, I love it! Rick and I have a huge garden and usually produce more than we can eat fresh, so preserving is a great alternative.

Today I have for you a recipe for Mint Jelly, but this can also work with a number of different herbs. I really, really love the smell that fills the kitchen when I'm chopping mint.

It's a really simple recipe that doesn't take much preparation at all.

Equipment Needed

Preserve Pan

Preserve straining net

Jars

Wax seals

Food processor

Saucepan

Ingredients

The shells from 4 lemons

500g granulated sugar

6 Tablespoons white wine vinegar

2 good handfuls finely chopped fresh mint

Method

Whizz up the lemon shells finely in the food processor. Put them in a heavy saucepan with 750ml water and boil for 15 minutes.

Strain the mixture through your straining net for 2 hours.

Make the mixture up to 500ml using water and put in the preserve pan. Add the sugar and stir until it's dissolved. Add the vinegar and bring to a full rolling boil for 3-5 minutes.

Do a set test, if it's not quite set properly then boil for a bit longer.

Stir in the mint and then spoon the mixture into hot, sterilised jars. Seal and label.

As you can see from the above picture, our mint patch is huge...bordering out of control!

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3 comments
:

Hello!I am so sorry I have not been around recently. I've actually been on a cruise for almost 2 weeks and before I was in France for a week! I do apologise for the lack of blog presence and comments. I do hope you are well!This mint jelly sounds brilliant- great idea!

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About Me

My name is Ellie and I live in Northumberland with my husband and my labrador Bosun. We are on a mission to be as self sufficient as possible through growing our own produce, foraging, collecting our own firewood and one day we plan to have our own small holding. Read about our journey here on my blog. Thank you for stopping by.